Vanilla & cinnamon shortbread stars
These Vanilla & Cinnamon Shortbread Stars are buttery cookies infused with the warmth of cinnamon and the sweetness of vanilla. Perfect for festive occasions or a cozy tea time, they offer a melt-in-your-mouth experience.
Cook time 15 min
Prep time 20 min
Ingredients:
1 cup butter1 cup powdered sugar
2 tsp vanilla extract
2.50 cups all-purpose white wheat flour
1 tsp cinnamon
Vanilla & cinnamon shortbread stars are a delightful treat that's perfect for any occasion. These delicious cookies combine the warmth of cinnamon with the delicate sweetness of vanilla, creating a melt-in-your-mouth experience. Whether you're making them for a holiday celebration, a special gathering, or just to enjoy with a cup of tea, these shortbread cookies are sure to be a hit.
Instructions:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, use an electric mixer to beat the butter until smooth and creamy, about 2 minutes.
- Gradually add in the powdered sugar, continuing to beat until the mixture is light and fluffy.
- Mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour and cinnamon.
- Gradually add the flour mixture to the butter mixture. Mix on low speed until the dough starts to come together.
- Once combined, use your hands to form the dough into a ball.
- On a lightly floured surface, roll out the dough to about 1/4 inch (6mm) thickness.
- Use a star-shaped cookie cutter to cut out the cookies. Combine and re-roll the scraps to cut out more stars.
- Place the star-shaped cookies onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges start to turn a light golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, your Vanilla & Cinnamon Shortbread Stars are ready to be enjoyed. Store them in an airtight container at room temperature for up to a week.
Baking these vanilla & cinnamon shortbread stars is a rewarding experience that yields delectable results. The simple yet flavorful ingredients create a scrumptious treat that everyone will love. Enjoy these cookies on their own or share them with friends and family for a deliciously cozy moment.
Vanilla & cinnamon shortbread stars FAQ:
Bake the Vanilla & Cinnamon Shortbread Stars in a preheated oven at 350°F (175°C) for 10-12 minutes. The cookies are done when the edges turn a light golden brown.
The cookies should have lightly golden edges. They may seem soft when you pull them from the oven but will firm up as they cool.
Store the cookies in an airtight container at room temperature for up to a week for optimal freshness.
You can substitute butter with a dairy-free alternative or use granulated sugar instead of powdered sugar, but this may alter the texture and sweetness slightly.
If the dough is too crumbly, try adding a tiny bit of milk (1 teaspoon at a time) to help bring it together, but avoid adding too much to keep the texture right.
Cooking Tips:
- Chill the dough: After mixing the ingredients, wrap the dough in plastic wrap and refrigerate it for at least 30 minutes before rolling it out. This helps prevent the dough from becoming too sticky and makes it easier to handle.
- Use parchment paper: Roll out the dough between two sheets of parchment paper to avoid sticking and to easily transfer the dough to your baking sheet.
- Even thickness: Roll out the dough to an even thickness to ensure that the cookies bake uniformly.
- Don't overbake: Keep a close eye on the cookies while they are in the oven. They should be lightly golden around the edges but not too dark.
- Cool completely: Allow the cookies to cool completely on a wire rack before storing them in an airtight container. This helps maintain their crisp texture.
Nutrition Facts
18 ServingsCalories 190kcal
Protein 2.19g
Carbohydrates 22g
Fiber 0.61g
Sugar 9g
Fat 10g
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